Preparation of a confectionery product of improved texture



United States Patent (7 2] Inventors Gian-Franco Schubiger La Tour-de Peilz; Roger Pilloud, Orbe, Switzerland [21] Appl. No. 604,635 [22] Filed Dec. 27, 1966 [45] Patented Nov. 24, 1970 [73] Assignee Societe dAssistance Technique Pour Produits Nestle S.A. Lausanne, Switzerland a corporation of Switzerland [32] Priority Dec. 30, 1965 [3 3 Switzerland [31] No. 18042/65 [54] PREPARATION OF A CONFECTIONERY PRODUCT 0F IMPROVED TEXTURE 11 Claims, No Drawings 52 us. Cl 99/23, 99/11s,99/134 [51] Int. Cl A24g 1/00 [50] Field ofSearch 99/23, 26, 139, l 18, 134

[56] References Cited UNITED STATES PATENTS 2,645,580 7/1953 Schultz 99/23X 2,784,096 3/1957 Ciccone 99/23 3,098,748 7/1963 Noznick et a1 99/l39X OTHER REFERENCES Bailey, A.E. Industrial Oil and Fat Products. lnterscience Publ. Inc. NY. 1951 (pages 326- 327 920- 923) Primary Examiner- Lionel M. Shapiro Assistant Examiner-D M. Naff Attorney-Watson, Leavenworth & Kelton The present invention is concerned with the production of a chocolate or confectionery productf In particular, it is concerned with chocolate products which may be in the form of moulded or extruded articles such as bars or tablets, or in the form of a spread. The product obtained according tothe invention has a light texture and is not sticky in the mouth.

Various processes are known for the production of chocolate articles with a cellular structure but these generally have a volume which is substantially greater than the corresponding solid articles and the pores are Visible to the naked eye. The advantage of the product according to the present invention is that its apparent (visible) structure is not substantially different from that of an article of normal density whilst its density is lower. Furthermore, its texture is most agreeabl to the palate. a

' Accordingly, the present invention provides a process for the production of chocolate products (as herein defined) containing fat which comprises the step'of subjecting at least all or a part of the fat, whilst at least a part of the fat is in solid state, toa treatment which consists of incorporating air or an inert gas in said fat, in a quantity sufficient to lower the density of the chocolate product by at least 5 percent.

The term chocolate" as used herein is intended to mean not only conventional chocolates, that is those which contain cocoa. a fat such as cocoa butter, sugar and optionally milk and flavourings, but also the so-called white" chocolates which do not contain cocoa. The term is also intended to include products containing cocoa and a fat other than cocoa butter.

in carrying out the process according to the invention, the

air or inert gas may first be incorporated in cocoa butter which is then combined with a quantity of liquid chocolate and the mixture is moulded in conventional manner.

Alternatively, a chocolate mass in which at least a part of i the fat is in solid state may be treated in an aerator/cooler and the product is then moulded as before.

According to one preferred embodiment of the invention,

only the fat is aerated to provide a stable foam, which may, for

example, be obtained when a portion of the fat is in liquid state and the remainder is solid. 7

Foamed cocoa butter may be prepared in different ways. For example, one to two parts of cocoa butter at 25 to 28C. may be placedin a tank or other recipient provided with a heater. The beater or whipper is started, and one part of finely grated solid cocoa butter is slowly added. At the end of the treatment, the density of the cocoa butter has passed 0.98 g./cc. to 0.38 g./cc. y

it is alsopossible to prepare foamed cocoa butter by passing cocoa butter through a whipper/cooler. The apparatus known as a "whipper chiller type M- l 0", manufactured by Creamery Package Mfg., New York, is particularly suitable for this purpose. During the aeration treatment the temperature of the foamis lowered to about 25C. so that a part of the cocoa butter is in the solid phase. The quantity of gas, such as air, blown in is regulated to-give the foam adensity of around 0.38 g./cc. The air may, if desired, be replaced by an inert gas such ascarbon dioxide or nitrous oxide.

The foamed cocoa butter may then be added to untempered liquid chocolate, the fat content of which is so adjusted that after addition of the foam the product will have a normal composition.

In general, it is convenient to add the foamed cocoa butter to the chocolate just before moulding. For example, the two constituents may be mixed together in the feedhopper of the moulding machine.

According to a further embodiment of the invention, the

, cocoa butter is aerated together with the other constituents making up the final product. It has been noted that the whipping and aeration of the fat contained in a chocolate product may be effected satisfactorily by passing a molten its temperature is brought to 26 to 27C. The chocolate is then placed in a rapid mixer or a planetary beater in which the aeration is effected. During the whipping, heat is produced by friction which causes a part of the fat to melt and which raises the temperature of the chocolate mass to 29 to 30C. At this temperature the expansion of the fat is sufficient to lower the density of the product by about 10 percent.

After the treatment, the chocolate mass is poured directly into thefeed hopper ofa moulding machine, and it is moulded in the form of bars or like articles.

According to yet another embodiment of the invention, the foamed cocoa butter may be combined with a mass not containing cocoa, but, for example, milk solids and sugar, to provide a product which is designated white chocolate". After mixing the foam with the mass, the product is moulded as before. it is also possible to prepare a similar product by passing a mixture of all the constituents through a whipper/cooler.

If desired, the cocoa butter may be replaced by one or more vegetable fats, thereby to produce a product of the chocolate spread type. The process may for example be carried out by mixing all the ingredients to provide a homogeneous paste, the principal ingredients generally being cocoa (optionally defatted), sugar, whole or skimmed milk powder, ground hazelnuts or grilled almonds, and at least one vegetable fat, for example ground nut oil which has optionally been hydrogenated. The mixture is then refined and conched, the latter operation being optional. During conching, other substances such as lecithin, vegetable fats and flavourings may be added. The plastic mass is finally aerated, for example in a whipper chiller apparatus. This treatment, carried out at a temperature of about 40C. lowers the density of the mixture from 1.25 to 0.9 g./cc. The finished spread may then be packed as desired, for example in jars, cans or waxed paper cartons.

The following examples are given only for the purposes of illustrating the invention. The parts and percentages are by .weight unless otherwise stated.

EXAMPLE] .ture between 25 to 28C. without crystallisation. The liquid butter is stirred vigorously (stirrer rotating at 300 r.p.m.) and, whilst the butter is stirred, one part offinely grated solid cocoa butter is added. After'about 15 minutes stirring, a homogeneous'foam of cocoa butter is obtained, white in colour and creamy in appearance. This foam is stable at temperatures of 25 to 30C.; the density of the cocoa butter, which initially was about 0.98 g./cc. is reduced to 0.35 to 0.45 g./cc.

- The cocoa butter foam may also be prepared in an aerator/cooler known as whipper chiller type M-lO. The temperature of the cocoa butter, which is 33C. on entry, is about 25C. when it leaves the machine in the form of a foam. The air pressure is set at 1.3 kg./cm. and the air supply from the pump corresponds to an approximate hourly yield of litres of foam.

The cocoa butter foam is added to an untempered milk chocolate mass which is at 28C., in aquantity corresponding to 5 percent by weight of the mass. The mixture is carried out in the feed hopper of a moulding machine, the stirrer being adequate to provide a homogeneous mixture. Finally, the chocolate is moulded as bars.

The moulded articles thus produced are pale in colour and have a density between 1.10 and 1.15 g./cc. The cellular structure is not visible to the naked eye; the taste of the product is similar to normal chocolate. lt is,however, lighter, nonsticky and melts more rapidly in the mouth.

EXAMPLEZ Two hundred kg. ofa molten chocolate mass, comprising 22 percent of milk solids and containing 32 percent of fat are maintained at a temperature of Bil-35C. This mass is passed into an aerator/cooler known as whipper chiller type M-lO" (Creamy Package Mfg. Co.). The air pressure is set at 1.2 kgJcm. and the feed pump is adjusted to give an hourly output of 120 to 150 litres of foam. During the treatment, the product is cooled so that it leaves the apparatus at a temperature between 27 to 30C.

The aerated chocolate is then moulded directly in the form of bars. The moulded article has substantially the same pro perties us those described in the preceding example.

E X A M PLE 3 Fifty kg. of a molten mass of chocolate containing 34 percent of fat, at a temperature of 34C., are subjected toan overtempering treatment at 26 to 27C. The overtempered mass is then placed in a planetary whipper. The mechanical forces'of friction liberate heat which causes a portion of the cocoa butter present in the chocolate to melt. When a temperature of 29 to 30C. is reached, which is after about 3 minutes beating, the density of the product, which originally was 1.25 g./cc., is lowered to 1.13 g./cc.

The aerator may for example be installed above the feed hopper of a moulding machine, so that the moulding may be carried out in continuous manner.

Finally, the chocolate is moulded and cooled. The finished product has the same properties as that described in example 1.

We claim:

1. Process for the production of a confectionery product containing fat and other confectionery ingredients which comprises aerating'a mixture consisting essentially of liquid and solid vegetable fat with air or inert gas to provide a stable foam and combining said foam with other confectionery ingredients.

2. Process according to claim 11, in which the foam is prepared by whipping and cooling the fat.

3. Process according to claim 2, in which the fat is cocoa All butter.

4.- Process according to claim 1, in which the fat is cocoa butter and in which the foam is combined with a liquid chocolate mass and the mixture is moulded.

5. Process according to claim 4, in which the liquid chocolate is an untemper'ed chocolate.

6. Process according to claim l, in which the fat is cocoa butter and in which the foam is combined with a confectionery mass consisting essentially of sugar and milk solids and the mixture is moulded.

7. Process for the production of a confectionery product whichcomprises overtempering a mixture of liquid cocoa butter, sugar and at least one of cocoa powder and milk solids at a temperature of about 27-28C. to solidify at least a portion of the cocoa butter, said mixture containing at least about 28 percent cocoa butter, and whipping and cooling the mixture.

8. Process for the production of a confectionery product containing fat and other confectionery ingredients which comprises aerating at a temperature of 25 to 28C., a mixture consisting essentially of one to two parts of liquid cocoa butter with one part of finely grated solid cocoa butter with air or inert gas, whipping the aerated mixture to provide a stable foam, and combiningsaid foam with other confectionery in gredients.

9. Process according to claim 8, in which the other confectionery ingredients with which the stable foam is mixed comprise untempered liquid chocolate.

10. Process for the production of a confectionery product containing fat and other confectionery ingredients which comprises aerating at a temperature of 25 to 28C., a mixture consisting essentially of one to two parts of liquid cocoa butter with one part of finely grated solid cocoa butter with air or inert gas, whipping the aerated mixture to provide a stable foam, combining said foam with a confectionery mass consisting essentially of sugar and milk solids, and moulding the stable foam-confectionery mass mixture.

11. A stable cocoa butter foam prepared from a mixture consisting essentially of. liquid cocoa butter and solid cocoa butter which has been aerated with air or inert gas. 

